Teriyaki Chicken Drumettes

September 14, 2011

My sister is a great cook and entertainer.  Everyone always seems to end up at her house when it’s game day  or a holiday.  We enjoy sharing tried and true recipes with one another.  Somehow, it seems to make the 3000 miles between us shorter.  Here is one of her recipes that is a perfect appetizer or finger food at your next gathering.


1/2 cup balsamic vinegar
1/4 cup soy sauce
1/2 cup honey
1/2 cup brown sugar
4 sprigs rosemary
4 cloves of garlic, halved
12 chicken drumettes
2 tbsp toasted sesame seeds


Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs and garlic in a Ziploc bag.  Shake and squeeze the bag to combine all of the ingredients and add the chicken.

Squeeze out as much air as possible from the bag and let it marinade for 2 hours.

Preheat the oven to 450 degrees F.

Line a baking sheet with foil and place the marinaded chicken on the foil.  Bake approximately 30 minutes until the skin is caramelized and the chicken becomes very dark in some spots.

As the chicken cooks, take the remaining marinade, add it to a small saucepan bring to a boil (killing the bacteria).  Reduce to a simmer for 15 minutes.  When done set it aside.

Once the chicken is cooked, with a basting brush, add some of the cooked marinade to the chicken.  Transfer the chicken to a serving platter and top with toasted sesame seeds.

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Author/Blogger/Freelancer-Sharing adventures with backyard chickens, beekeeping, gardening, crafting, cooking and more.



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Sharing an inspired life from the New England seaside. Chickens, Bees, Gardens, Art and Yummy Goodness.